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1.
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Preheat the oven to 350 degrees.
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Line a large baking sheet with parchment paper or aluminum foil.
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2.
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Combine the nuts, cinnamon, and zest.
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Beat the egg whites on low speed until foamy, about 30 seconds.
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Add the salt, increase the speed to medium-high, and beat until soft peaks form, 1 to 2 minutes.
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Gradually add the confectioners' sugar and beat until stiff and glossy, 5 to 8 minutes.
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Reserve one-third of the meringue (about 1/3 cup) and fold the nut mixture into the remaining meringue.
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3.
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Place a large piece of waxed paper on a flat surface and sprinkle with additional confectioners' sugar.
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Place the nut mixture on the sugar, lightly sprinkle with more confectioners' sugar, top with a second piece of waxed paper, and roll out 1/4 inch thick.
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Remove the top piece of waxed paper.
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Using a cookie cutter dipped in water, cut into 2-inch star shapes or use a sharp knife to cut into diamonds.
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Reroll and cut any scraps.
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Place on the prepared baking sheet.
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4.
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Bake until set, 10 to 12 minutes.
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Spread the reserved meringue over the top of the cookies and bake until the tops are lightly colored, about 5 minutes.
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Transfer to a rack and let cool.
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Zimtsternen taste best if allowed to stand for 24 hours.
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Store in an airtight container at room temperature for up to 3 weeks.
